Description
Delicate and buttery, these Lavender Shortbread Cookies are a delightful treat with a subtle floral flavor. Perfect for afternoon tea or as a sweet snack.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 teaspoons dried culinary lavender, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add Vanilla: Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, chopped lavender, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
- Chill Dough: Divide the dough in half, shape into logs or disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat Oven: Preheat the oven to 325°F (160°C).
- Form Cookies: Slice the dough into 1/4-inch rounds or roll out and cut into shapes using cookie cutters.
- Bake: Place on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are just starting to turn golden.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to use culinary-grade lavender.
- For a decorative touch, sprinkle with coarse sugar before baking or drizzle with a light lemon glaze once cooled.
